Blueberry Jam

By KimberlyB

Ingredients

• 8 cups fresh blueberries
• 6 cups sugar
• 3 tablespoons lemon juice
• 2 teaspoons ground cinnamon
• 2 teaspoons grated lemon peel
• 1/2 teaspoon ground nutmeg
• 2 pouches (3 ounces each) liquid fruit pectin

Preparation

Step 1

•Place blueberries in a food processor; cover and process until
blended. Transfer to a stockpot. Stir in the sugar, lemon juice,
cinnamon, lemon peel and nutmeg. Bring to a full rolling boil over
high heat, stirring constantly. Stir in pectin. Boil for 1 minute,
stirring constantly.

•Remove from the heat; skim off foam. Ladle hot mixture into hot
sterilized half-pint jars, leaving 1/4-in. headspace. Remove air
bubbles; wipe rims and adjust lids. Process for 10 minutes in a
boiling-water canner. Yield: 9 half-pints.

Nutrition Facts: 2 tablespoons equals 74 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 19 g carbohydrate, trace fiber, trace protein.